| Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour C Sarawong, R Schoenlechner, K Sekiguchi, E Berghofer, PKW Ng Food chemistry 143, 33-39, 2014 | 341 | 2014 |
| Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat R Schoenlechner, J Drausinger, V Ottenschlaeger, K Jurackova, ... Plant foods for human nutrition 65, 339-349, 2010 | 255 | 2010 |
| Role of lipids in the extrusion cooking processes S Ilo, R Schoenlechner, E Berghofe Grasas y Aceites 51 (1-2), 97-110, 2000 | 200 | 2000 |
| Pseudocereals R Schoenlechner, S Siebenhandl, E Berghofer Gluten-free cereal products and beverages, 149-VI, 2008 | 190* | 2008 |
| Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion S Phongthai, S D'Amico, R Schoenlechner, W Homthawornchoo, ... Food chemistry 240, 156-164, 2018 | 175 | 2018 |
| Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran Y Phimolsiripol, A Mukprasirt, R Schoenlechner Journal of Cereal Science 56 (2), 389-395, 2012 | 170 | 2012 |
| Effects of protein enrichment on the properties of rice flour based gluten-free pasta S Phongthai, S D'Amico, R Schoenlechner, W Homthawornchoo, ... LWT 80, 378-385, 2017 | 162 | 2017 |
| Innovative approaches towards improved gluten-free bread properties D Bender, R Schönlechner Journal of Cereal Science 91, 102904, 2020 | 152 | 2020 |
| Grain amaranth E Berghofer, R Schoenlechner Pseudocereals and less common cereals 219, 2002 | 151 | 2002 |
| Effect of thermal treatment on the quality of cloudy apple juice G Krapfenbauer, M Kinner, M Gössinger, R Schönlechner, E Berghofer Journal of agricultural and food chemistry 54 (15), 5453-5460, 2006 | 149 | 2006 |
| Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase R Schoenlechner, M Szatmari, A Bagdi, S Tömösközi LWT-Food Science and Technology 51 (1), 361-366, 2013 | 134 | 2013 |
| Effect of water, albumen and fat on the quality of gluten‐free bread containing amaranth R Schoenlechner, I Mandala, A Kiskini, A Kostaropoulos, E Berghofer International journal of food science & technology 45 (4), 661-669, 2010 | 104 | 2010 |
| Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication A Bagdi, G Balázs, J Schmidt, M Szatmári, R Schoenlechner, E Berghofer, ... Acta Alimentaria 40 (1), 128-141, 2011 | 101 | 2011 |
| Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten‐free amaranth or buckwheat flour R Yamsaengsung, E Berghofer, R Schoenlechner International journal of food science & technology 47 (10), 2221-2227, 2012 | 91 | 2012 |
| Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties S Phongthai, S D’Amico, R Schoenlechner, S Rawdkuen Journal of Cereal Science 72, 38-45, 2016 | 87 | 2016 |
| Pseudocereals as alternative sources for high folate content in staple foods R Schoenlechner, M Wendner, S Siebenhandl-Ehn, E Berghofer Journal of Cereal Science 52 (3), 475-479, 2010 | 79 | 2010 |
| Variability in chemical composition and biologically active constituents of cereals. H Grausgruber, J Scheiblauer, R Schönlechner, P Ruckenbauer, ... | 79 | 2004 |
| The effects of chickpea on the functional properties of white and whole wheat bread R Yamsaengsung, R Schoenlechner, E Berghofer International journal of food science & technology 45 (3), 610-620, 2010 | 77 | 2010 |
| Extrusion cooking properties of white and coloured rice varieties with different amylose content R Sompong, S Siebenhandl‐Ehn, E Berghofer, R Schoenlechner Starch‐Stärke 63 (2), 55-63, 2011 | 75 | 2011 |
| Pseudocereals: chemistry and technology CM Haros, R Schoenlechner John Wiley & Sons, 2017 | 73 | 2017 |
